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–+ servings

A filling soup. Roasting the beetroot adds a sweetness that works perfectly with tart Bramleys. But if you’re in a hurry, peel, grate and sweat with the onions. Or buy ready-cooked!
Print Recipe
Course Soup
Servings 4

Ingredients
  

  • 5 medium raw beetroots whoppers take a lot longer to cook
  • 2 medium onions
  • 2 Tbsp olive oil
  • 2 Bramley apples peeled and quartered
  • 1 litre veg stock
  • 1 tsp each caraway seeds
  • 1 tsp cumin seeds
  • 2 star anise
  • Salt & pepper
  • Chives and yoghurt to serve

Instructions
 

  • Preheat oven to 200°C. Put beetroot in baking tray with 1cm water. Cook 1-1.5hrs or until soft. Remove, run under cold water and peel.
  • Put large pan on heat and melt margarine. Add spice seeds. Raise heat to medium and add onions, taking care not to colour.
  • Add apples and quartered beetroot. Pour over the stock, bring to boil (lid on), add the star anise, season and return lid. Simmer 15 mins.
  • Serve with chopped chives and with a dollop of soya yoghurt.

Notes

Adapted from the Guardian.
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